Thermization in Dairy: Applications and Benefits for Quality and Shelf Life

Thermization is a heat treatment process used in the dairy industry to extend the shelf life of dairy products and maintain their quality. Here’s how it is applied to various dairy products and its benefits:

Applications of Thermization in Dairy Products

1. Raw Milk Storage:

   • Purpose: Thermization is often used as a prepasteurization treatment for raw milk. By heating milk to 62–65 °C (144–149 °F) for 10–20 seconds and then rapidly cooling it, thermization reduces the number of spoilage bacteria and helps maintain the milk’s quality during storage.
   • Benefit: This process allows raw milk to be stored in insulated silos or tanks at temperatures around 4 °C (39 °F) for extended periods, up to a week, before further pasteurization.

2. Postpasteurization Treatment:

   • Purpose: After pasteurization, thermization can be used to provide additional protection against microorganisms that may develop during storage. This is particularly useful for maintaining quality in dairy products that have already undergone primary pasteurization.
   • Benefit: It helps in preserving the safety and freshness of pasteurized milk products, reducing the growth of potential spoilage organisms.

3. Cheese Production:

   • Purpose: Thermization is sometimes used in cheese production to improve the shelf life of milk before it is processed into cheese. It helps reduce microbial load without significantly affecting the milk's properties, which is crucial for the fermentation and aging processes.
   • Benefit: It ensures a higher quality of cheese by reducing the initial bacterial load that could impact flavor and texture.

4. Yogurt and Other Fermented Dairy Products:

   • Purpose: For yogurt and other fermented dairy products, thermization can be employed to control spoilage bacteria and preserve the product’s flavor and texture during storage.
   • Benefit: This treatment helps in maintaining the product’s quality and extending its shelf life, while also supporting the health of beneficial fermentation cultures.

5. Cream and Other Dairy Ingredients:

   • Purpose: Thermization is used for cream and various dairy ingredients to extend their shelf life and reduce the risk of spoilage during storage and transportation.
   • Benefit: It maintains the stability and quality of these products, ensuring they remain fresh and usable for longer periods.

Benefits of Thermization in Dairy Products

• Extended Shelf Life: By reducing spoilage bacteria, thermization helps extend the shelf life of dairy products, allowing for longer storage and transportation.
• Preservation of Quality: The process minimally impacts the milk’s flavor, nutritional quality, and texture, making it suitable for various dairy products.
• Improved Safety: Thermization reduces the microbial load, contributing to safer dairy products by lowering the risk of contamination and spoilage.
• Regulatory Flexibility: While not as strictly regulated as pasteurization, thermization provides an effective means of enhancing dairy product quality and safety in the absence of specific legal requirements.

In summary, thermization is a versatile heat treatment used across different dairy products to improve shelf life, maintain quality, and ensure safety. It is particularly valuable in scenarios where maintaining the original characteristics of the milk is crucial.
Thermization in Dairy: Applications and Benefits for Quality and Shelf Life

What are the main ingredients in ice cream?

To manufacture ice cream of the highest quality, it is essential to have ingredients of excellent quality, a mix that is formulated and balance to provide proper function of each component, and excellent processing, freezing, and hardening processes.

Regular ice cream may contain about 10% butterfat (added ice cream, milk or skimmed milk, sugars (sucrose and/or dextrose) gelatin or vegetable gums (to provide body), eggs and flavoring such as vanilla, fruit, fruit extract, fruit juices, cocoa, chocolate and nuts.

Most ice cream also contain a significant proportion (by volume of air), although this is not usually thought of as an ingredient.

Organic dried dates, figs, apricots, and raisin dried without sulfur dioxide are great sweetener options. Pureed dried fruits can be used because it adds a rich texture and a satisfying sweetness.

The clean, fresh creamy flavor desire in ice cream can be achieved only by the use of ingredients that have been carefully produce and handled and are themselves of excellent flavor quality.

Other than major ingredients in ice cream, there are also minor ingredients, present in small quantities less than 1% by weight, such as emulsifiers, stabilizers, and colors.
What are the main ingredients in ice cream?

Quality Characteristics of Raw Milk

Quality Characteristics of Raw Milk
Good raw milk quality is the basis for the production of high quality dairy products. The raw milk quality is controlled by the following characteristics:

Level of nutrient and reagents

Chemical physical characteristics

Level of total plate count and composition of the flora, e.g. level of spore formers, coliform, psychotrophs and thermosresistant microorganisms in the total plate count as well as level of somatic cells (cell count)

Presence or absence of pathogenic organisms such as those that cause tuberculosis, brucellosis or mastitis

Presence or absence of disease such as pus particles or toxins

Presence or absence of deleterious substances such as inhibitors or other foreign substances

Taste and flavor

Cleanliness of milk

Quality Characteristics of Raw Milk